Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

½ cup all-purpose flour

3-4 tablespoons peanut oil (can substitute olive oil)

¾ cup beef broth

¾ cup chicken broth

¼ cup soy sauce

1/3 cup honey

1 teaspoon hot sauce

5 cloves garlic, minced

2 tablespoons apple cider vinegar

½ teaspoon ground ginger

1 teaspoon toasted sesame oil

¼ cup packed brown sugar

Pinch of red pepper flakes

¼ cup cornstarch plus ¼ cup cold water

1 red bell pepper, sliced

2 cups broccoli florets

3 cups cooked rice (any kind)

Green onions, for garnish

Instructions

Step 1: In a bowl, combine the beef broth, chicken broth, soy sauce, honey, hot sauce, minced garlic, apple cider vinegar, ground ginger, toasted sesame oil, brown sugar, and red pepper flakes. Set this sauce mixture aside, except do not add the cornstarch yet.

Step 2: Slice the chicken breasts in half lengthwise to create 2 to 3 thinner slices. Place between sheets of plastic wrap and gently pound with the textured side of a meat mallet until the chicken is about ½ inch thick.

Step 3: Pat the chicken slices dry with paper towels. Season both sides with salt and pepper. Dredge each piece in the flour, tapping off any excess.

Step 4: Heat 3-4 tablespoons of peanut or olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, or until golden and cooked through. Remove the chicken and let it rest.

Step 5: Carefully wipe excess oil from the skillet but leave the brown bits (fond) on the bottom; this will add flavor to your sauce.

Step 6: Pour the prepared sauce mixture (excluding the cornstarch) into the skillet. Add the sliced red bell pepper and broccoli florets. Cook over medium heat for 3-4 minutes, until the vegetables soften slightly.

Step 7: Bring the sauce to a gentle boil. In a small bowl, mix the cornstarch with ¼ cup cold water until smooth.

Step 8: Slowly pour the cornstarch mixture into the boiling sauce while stirring constantly. Continue stirring until the sauce thickens to your liking. Lower the heat to keep the sauce warm.

Step 9: Return the cooked chicken to the skillet, spooning the sauce over the pieces. Let the chicken heat through for about 5 minutes.

Step 10: Serve the honey garlic chicken hot over cooked rice. Garnish with sliced green onions for a fresh touch.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it in flour, then egg wash, then flour again before frying.

Use fresh ginger instead of ground ginger for a brighter, more aromatic flavor.

Swap out broccoli and red bell pepper for snap peas or carrots if preferred.

Add crushed peanuts or sesame seeds on top for added texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time accordingly, as thighs may take slightly longer to cook through.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free flour or cornstarch for dredging and ensure soy sauce is gluten-free. Tamari is a good gluten-free substitute for soy sauce.